Prosciutto Pasta Cream Sauce

This creamy prosciutto pasta is a weeknight hero that will make you feel like you are dining in your favorite Italian restaurant without ever leaving home. With a swirl of silky cream sauce plus sweet tomatoes and peas folded in with tender slivers of prosciutto, it is a perfect dish for when you want comfort fast

I first whipped this up when I had surprise guests and just a few basics in the fridge. Now it is my go-to when I want something special with almost no effort

Ingredients

• Pappardelle pasta or your favorite type: use high-quality bronze-cut pasta for great texture
• Thin-sliced prosciutto: its salty richness is the soul of this dish get it freshly sliced from the deli counter if possible
• Olive oil: a drizzle helps create a silky foundation choose extra virgin for the best taste
• Butter: just a little adds richness look for European-style for extra creamy results
• Garlic: chopped fresh garlic is a must for layering flavor
• Heavy cream: for silky sauce whole cream is best use a good quality for the richest result
• Tomato: diced fresh adds a juicy bright note ripe summer tomatoes give the best taste but plum tomatoes are great year-round
• Frozen peas: no need to thaw they bring sweetness and color choose petite peas for their tender texture
• Italian seasoning: a sprinkle blends herbs for the classic flavor use a trusted brand for real aroma
• Fresh basil: thinly sliced finish brings an herby lift pick brightly colored unblemished leaves for freshness
• Salt and pepper: to taste freshly ground black pepper makes a difference
• Parmesan cheese: freshly grated over the top is always welcome choose wedge parmesan you grate yourself for best flavor

Step-by-Step Instructions

Boil the Pasta:

Fill a large pot with water add a generous handful of salt and set over high heat As soon as it boils drop in the pasta and cook until al dente following the instructions on your package For the perfect bite start checking a minute or two before suggested time Bite a noodle to test

Cook the Prosciutto:

While the pasta cooks heat olive oil and butter in a large skillet over medium-high When shimmering add prosciutto strips so they lay mostly flat Work in batches if needed Cook about four minutes flipping halfway until crisped on the edges but still slightly flexible Move to a paper towel lined plate The rendered fat stays in the skillet for flavor

Sauté Garlic:

Turn the skillet heat to medium Add minced garlic directly into the warm fat Stir for about 30 seconds until fragrant but not browned You want just the first hint of golden color to develop

Build the Sauce:

Add the heavy cream diced tomato frozen peas and Italian seasoning to the skillet Stir everything together and simmer for about five minutes Let it gently bubble so the cream thickens and the vegetables soften This is when all the flavors come together Give the sauce a taste and adjust seasoning as you like

Add Prosciutto and Basil:

Crumble most of the crisped prosciutto by hand Stir it into the sauce along with the sliced fresh basil Hold back some prosciutto for topping at the end

Combine Pasta and Sauce:

Drain the pasta but save a bit of hot pasta water in case you want to loosen the sauce Toss the noodles in the skillet with the sauce Coat evenly and add a splash of the reserved pasta water if you need a silkier texture

Serve and Garnish:

Spoon the creamy pasta into bowls Finish with extra prosciutto more basil and lots of freshly grated parmesan Add cracked black pepper and a tiny pinch of salt if desired

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Watching the prosciutto crisp up and scent the kitchen always reminds me of cooking with my dad on lazy Sundays He would sneak little crispy bits while pretending to taste test

Storage Tips

Store leftovers in an airtight container for up to three days The sauce will thicken in the fridge so add a splash of milk or cream when reheating on the stovetop For best texture avoid microwaving too long

Ingredient Substitutions

No pappardelle Choose fettuccine linguine or even penne If you do not have prosciutto pancetta or crisp bacon can work in a pinch For a lighter version swap half and half for the cream

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Serving Suggestions

This pasta is a meal on its own but it also loves company Serve with a crisp green salad or crunchy garlic bread For a festive twist add a glass of white wine on the side

Cultural Note

Prosciutto pasta is inspired by classic northern Italian flavors where preserved meats and cream sauces are everyday staples Using peas and tomatoes gives a nod to springtime cooking in Parma

Frequently Asked Questions

→ What type of pasta pairs best with prosciutto and cream sauces?

Pappardelle or fettuccine work well, as their width lets the creamy sauce cling and hold the bits of prosciutto and peas.

→ How do you achieve a silky sauce consistency?

Let the cream simmer gently so it thickens, and consider adding a splash of hot pasta water to reach the perfect texture.

→ Can frozen peas be used directly?

Yes, simply add frozen peas to the sauce. They'll heat through and retain their color and sweetness.

→ Why crisp the prosciutto before adding to pasta?

Crisping develops deeper flavor and texture, making the prosciutto both tender and slightly crunchy.

→ Is parmesan cheese necessary?

While optional, freshly grated parmesan enhances the savory depth and brings the dish together beautifully.